Lemon Water Ice

Ingredients

• 6 lemons
• b lb. lump sugar
• 1 quart water
• 1 lb. powdered sugar
• Whites of 4 eggs

Method

1. 1

   Rub off the peel of the lemons on to lump sugar.

2. 2

   Make a syrup with the lump sugar, powdered sugar and water (see p.

3. 3

   151).

4. 4

   Add the juice of the lemons.

5. 5

   Strain.

6. 6

   When cool add the whites beaten to a froth, and freeze.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 34. The excerpt below is the record exactly as published.

Lemon Water Ice . . . . .153 Maraschino Punch . . . . .153 Orange Water Ice . . • • .154 Pine Apple Water Ice . . . .154 Raspberry Water Ice . . • .155 Strawberry Punch ..... 155 150 Syrup (F or Water Ices, etc.) 3 lbs. loaf sugar 1 quart water 1 dessert-spoon white of egg Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool. *Cherry Water Ice 1 pint cherry juice \ pint water 1 pint syrup (see above) 1 tea-spoon lemon juice Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice. Frozen Macedoine of Fruit with Champagne Carefully prepare some fruit as for fruit salad (see p. 33), sweetening it well with sugar. Pour 151 The Pudding and o"\ er the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses. ^Frozen Punch 1 pint lemon juice 1 pint syrup ^ pint water 1 gill brandy 1 gill rum 5 whites of eggs Mix the lemon juice, syrup, water, brandy and rum together. Put in a freezer. When nearly frozen add the whites beaten to a stiff froth. When well mixed serve in glasses. Fruit Water Ice 1 quart fruit 1 cup cold water 2 cups powdered sugar 3 whites of eggs Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen. 152 Pastry Book Lemon Water Ice 6 lemons b lb. lump sugar 1 quart water 1 lb. powdered sugar Whites of 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.